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Roasted chicken Provencal with herbs, cherry tomatoes, olives, and onions in a black cast iron skillet.
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5 from 3 votes

Chicken Provencal

Savor the flavors of France with this traditional chicken Provencal recipe that pairs juicy chicken with garlic, olives, tomatoes, and more.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: French
Keyword: chicken
Servings: 4

Ingredients

  • 4 chicken thighs skin-on and bone-in
  • 4 Teaspoons herbs de Provence or use thyme and basil
  • 1 to 2 Teaspoons olive oil
  • ¾ Cup white wine dry
  • 1 Cup olives pitted, kalamata or green
  • 1 Cup cherry tomatoes
  • 6 Cloves garlic crushed
  • 4 shallots halved
  • salt and black pepper to taste
  • 4 Sprigs fresh thyme optional
  • 2 Tablespoons fresh parsley chopped

Instructions

  • Preheat the oven to 400°F.
  • Pat the chicken thighs dry and season both sides with salt, pepper, and herbs de Provence.
  • Heat 1 or 2 teaspoons of olive oil in a large oven-safe skillet over a medium-high heat.
  • Add the chicken thighs skin-side down and sear for 5 or 6 minutes until golden brown.
  • Flip and cook for another 3 minutes, then remove from the pan.
  • In the same skillet, add the shallots and crushed garlic. Cook for 2 minutes until fragrant.
  • Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let it simmer for 2 minutes.
  • Stir in the cherry tomatoes, olives, and fresh thyme sprigs (if using).
  • Nestle the chicken thighs back into the skillet, skin-side up.
  • Transfer the skillet to the preheated oven and roast for 30 to 35 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
  • Remove the chicken Provencal from the oven and sprinkle with chopped parsley to serve.

Notes

Let the tomatoes burst: Roasting ripe tomatoes until they burst enhances their sweetness and creates a flavorful sauce.
Sear the chicken for extra depth: Browning the chicken before baking locks in flavor and gives the skin a delicious crispy texture.
Deglaze for extra flavor: After searing, deglaze the pan with white wine, scraping up any browned bits for a deeper, more complex sauce.
Don’t skip fresh herbs: Adding fresh thyme while cooking and finishing with chopped parsley enhances the dish’s aroma and presentation.

Nutrition

Calories: 378kcal | Carbohydrates: 11g | Protein: 20g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 625mg | Potassium: 486mg | Fiber: 3g | Sugar: 4g | Vitamin A: 658IU | Vitamin C: 17mg | Calcium: 78mg | Iron: 3mg

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